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thanks bud... ya 80ish would sound about right, especially if you went to a nice restaurant where the sides are ala carte.....

but no i'm not a chef lol........ my father has always cooked, always read buon appetite mags, worked in the restaurant business for 8 years, and i love food.......... it is strictly a hobby, it is relaxing and i love to try new stuff

if i ever had to cook for a living, i would not enjoy it

lol i bet the ladies love it too. its like extra romantic for them when the guy cooks. 2nd date winn4r

are there any restaurants on atwells that r good? i stopped by providence to get a bite to eat a while back and the food wasn't too good but didn't know where to go...

where did you go?

atwells is federal hill, some of the best italian restaurants in the country are on federal hill

meditteraneo for their pasta dishes
oyster bar or prime for seafood or steak
camilles and old canteen for great italian food
blue grotto for old school italian
andino's if you want to feel like you are in a goodfella's scene
242 is new, love it
siena is one of the more casual, trendy, cheaper restaurants, AWESOME food

atwells is federal hill, some of the best italian restaurants in the country are on federal hill

meditteraneo for their pasta dishes
oyster bar or prime for seafood or steak
camilles and old canteen for great italian food
blue grotto for old school italian
andino's if you want to feel like you are in a goodfella's scene
242 is new, love it
siena is one of the more casual, trendy, cheaper restaurants, AWESOME food

i stopped by for a sandwich at this italian place don't remember the name but it was a pretty big place with 2 sections i think...

Alternatively if you want to make sure the alch is all out, deglaze with the cognac first, give it a shake, then light the steam on fire to burn off the alch. Better make sure you have some vertical room for that one

i stopped by for a sandwich at this italian place don't remember the name but it was a pretty big place with 2 sections i think...

venda ravioi?
angelos?
constantinos?

Quote:

Originally Posted by sunydude

I dont eat steak, but that is looking tasty & awesome....

Quote:

Originally Posted by davidwarren

Normally I see this done by cooking the peppered steaks in the pan and then deglazing with the sauce.

Quote:

Originally Posted by madchef

You missed the best part of the dish!

Deglaze the pan with the beef stock, cognac....add heavy cream and some green peppercorns, let that reduce until it just coats the back of the spoon. Those bits in the pan are the serious flavor

Quote:

Originally Posted by madchef

Alternatively if you want to make sure the alch is all out, deglaze with the cognac first, give it a shake, then light the steam on fire to burn off the alch. Better make sure you have some vertical room for that one

Deglazing was definitely an option, but it takes so goddamn long to make the sauce, I just wanted to get that going first..

I'll try it out next time, I can always wrap the steaks up in aluminun foil for a half hour or so....